Kanonkop Paul Sauer Magnum
This wine is truly something special! The wine possesses a deep ruby red colour. It is graceful, full-bodied and made in a classic style, infused with cassis, red berry and blackcurrant flavours.
Product Description
The name Kanonkop was derived from a kopje (hillock), from which a cannon was fired in the 17th Century to alert farmers in outlying areas that sailing ships plying the waters between Europe and the Far East had entered Table Bay for a stopover at Cape Town. Kanonkop Estate is situated on the lower slopes of the Simonsberg Mountain in the Stellenbosch Region of the Cape and confidently boasts with some of South Africa’s most premium wines. Kanonkop is a fourth generation family estate, which was originally purchased by JW Sauer, a cabinet member in the parliament of the Union of South Africa. This estate has since then been handed down from father to son for over 40 years and is now in the talented, capable hands of its current owners Paul & Johann Krige. The people of Kanonkop make it what it is. They are not just workers or employees – they are the Estate.
This is Kanonkop’s flagship wine – a Bordeaux blend comprising a majority Cabernet Sauvignon with some Merlot and Cabernet Franc. In the best Bordeaux tradition this wine is unfiltered. Deep, ruby red in colour. The bouquet shows a concentration of blackcurrant, cassis and tea leaf aromas. Good body with a combination of power and elegance. Silky sweet tannins that lead to a dry finish.
Grower: Kanonkop Estate
Grape Variety: Cabernet Sauvignon / Cabernet Franc / Merlot
Style: Rich and Bold
Country: South Africa
Appellation: Stellenbosch
Vintage: 2016/17
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 150cl
Carne all'Albese
Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 6
INGREDIENTS
A good bunch of fresh rocket
500g (18 oz) very lean fillet of beef in the piece
4 tbsp good olive oil
Juice of 1 lemon
55g (2 oz) Parmesan cheese in the piece
Salt and pepper to taste
Carpaccio is also eaten a lot in Alba in Piedmont where, with a topping of thinly sliced truffles, the dish is known as meat all'albese, 'Alba style'. In the absence of truffle, you can use slivers of Parmesan as here, and a few drops of truffle oil.
1. Wash and drain the rocket leaves.
2. Cut the beef into 12 very thin slices. Put each slice of beef between two pieces of clingfilm, and beat them even thinner with a meat bat or wooden mallet, taking care not to tear them.
3. Cover each of four large plates with three of the beef slices. 3. 4. Spread over these evenly a quarter of each of the olive oil and lemon juice, and season with salt and pepper to taste.
5. Cut very thin slices of Parmesan and distribute them between the plates.
6. Top generously with the rocket, and serve with a good country bread.
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